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Eggplant Dip
Eggplant Dip
Servings
Ingredients
Servings
Ingredients
Eggplant Dip
Instructions
  1. Heat oven to 400°F.
  2. Bake 1 lb eggplant on baking sheet until collapsed and tender, about 45 minutes.
  3. Remove peel and pulse flesh in food processor
  4. add 1/4 cup chopped fresh parsley, 2 Tablespoons 0% plain Greek-style yogurt, 2 Tbsp tahini paste, 1½ Tbsp fresh lemon juice, 1 tsp chopped garlic, and 1/2 tsp cumin
  5. spoon into serving dish and top with 1 Tbsp extra virgin olive oil
  6. Yields 2 cups (approximate).
Recipe Notes

Nutritional Information

  • Serving Size : 1/4 cup
  • Servings per Recipe : 8
  • Calories : 59
  • Protein : 5g
  • Carbohydrates : 5g
  • Dietary Fiber : 3g
  • Net Carbohydrates : 2g
  • Total Fat : 3.75g

GreenLite Units

  • 1.5 condiments

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